This healthy and nutritious noodle salad is packed with vegetables and full of flavor!!
It's March, it's March! Spring is almost here! You have no idea how excited I am that spring is just around the corner. I really shouldn't complain to much...here in Michigan we've only had one huge, major snowstorm. But it's been so, so cold. Bitter cold. And I know we aren't the only ones dealing with this weather. The whole country has turned into a frozen tundra!
Anyway, with spring being close it makes me want to start cooking for the season. Loads of fresh veggies, grilled meats and simple, delicious desserts. Get away from the heavy comfort foods and eat more light and healthy meals. That's exactly where I got the inspiration for this Asian Noodle Salad. I wanted a delicious, hearty and healthy meal that didn't skimp on flavor. This salad does not disappoint!
It's so simple to make. The hardest part (if you can even call it hard) is prepping all the fresh veggies. The dressing is easy as well, and I use Mazola Corn Oil because it's a heart healthier option than many other, high saturated fat alternatives. A recent study published in the January/February 2015 Journal of Clinical Lipidology shows corn oil significantly reduces cholesterol more than extra virgin olive oil. Just one simple ingredient swap can make it easier to eat right!
Mazola Corn Oil has a neutral taste, which means the natural flavors of your favorite foods and ingredients will shine through. Combined with its high smoke point, the neutral taste makes Mazola Corn Oil ideal for a variety of cooking applications including sauteing, grilling, baking, and using it as a dressing like I did for this recipe.
My family and I have eaten this salad on several occasions already and it works well for either lunch or dinner. When we ate it for dinner I baked up some fresh rolls to go along with it. I also found that the longer it sat in the frig, the better it tasted! And the leftovers are great for packing in a lunchbox to take to work or school.
Asian Noodle Salad
Author: Sarah Bates | The Chef Next Door
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7 oz. stir fry rice noodles
1/4 cup Mazola Corn Oil
3 Tbsp low sodium soy sauce
2 Tbsp rice wine vinegar
1 Tbsp hoison sauce
1 tsp sesame seed oil
1/2 tsp sriracha
1 orange bell pepper, very thinly sliced
1/2 cup chopped Napa cabbage
1/4 cup diced carrots
1/4 cup thinly sliced celery stalks
3 green onions, thinly sliced
2 Tbsp minced fresh parsley
Fill a medium stockpot with water and bring to a boil. Remove the pot from the heat, add the noodles and cover. Let the noodles cook in the water for about 10 minutes, stirring occasionally. Drain the noodles in a colander and rinse under cold water. Set aside.
In a medium bowl combine the dressing ingredients, corn oil through sriracha. Whisk well until thoroughly combined. Add the vegetables and noodles to a large bowl and pour the dressing over the top. Use tongs to mix the salad well, being sure that everything is coated with the dressing. Garnish with peanuts and serve.
Thank you to Mazola Corn Oil for sponsoring this post. I received free products and a thank you gift for posting, however, as always, the opinions expressed in this post are my own.